Frozen Peanut Butter-Honey Cheesecakewith Warm Chocolate-Honey Sauce

Serves 14 to 16

When my very good friend Pam Rys was turning 50, I asked her husband what flavors she might like in a cake. His answer was, "She likes chocolate. peanut butter, and sweeter is better!" I also happened to know she likes cheesecake, and as they are beekeepers, I thought honey should make an appearance. This cake features all those favorites. A dark chocolate cookie crust is topped with a creamy, very peanut buttery filling—with a hint of honey. Serving it frozen adds to the sensory interest, especially when it is topped with the warm semisweet chocolate sauce sweetened with a touch of honey. Chopped honey-roasted peanuts are sprinkled on top of each slice right before serving. As with most cheesecakes, this keeps very well and can even be made several days ahead. If you are a peanut butter lover, this should not be missed. Make sure you have room in the freezer for the 9-inch springform pan to be stored on a level surface.

1-2/3 cups smooth peanut butter (such as Skippy or Jif; do not use natural)

1 cup sugar

3/4 cup firmly packed light brown sugar

2 teaspoons vanilla extract

2 large egg yolks, at room temperature

1/3 cup heavy cream, at room temperature

Topping

1/2 cup honey-roasted peanuts, roughly chopped

For the SaucePut the cream in a large saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir in the honey until smooth. If the chocolate is not melting, place over very low heat, stirring often, until melted, taking care not to scorch the chocolate. Refrigerate for up to 1 week in an airtight container or freeze for up to 1 month. Rewarm in a microwave or over very low heat in a saucepan before using.

For the CrustPosition a rack in the middle of the oven. Preheat the oven to 350 degrees F. Coat a 9-inch round loose-bottomed or springform pan with nonstick spray. Put the cookie crumbs and melted butter in a bowl and stir to combine. Press the crust evenly over the bottom of the prepared pan. Bake the crust for 12 to 15 minutes, or until dry to the touch. Cool the pan directly on a rack while preparing the cheesecake. Turn the oven down to 325 degrees F. Once the pan is cool enough to handle, thoroughly wrap the bottom in foil to prepare it for the water bath. (Use extra-wide foil if you have it).

For the CheesecakeIn the bowl of a stand mixer, beat the cream cheese with the flat paddle attachment on medium-high speed until creamy, about 3 minutes. Add the peanut butter and beat until smooth. Add the sugars gradually and beat until creamy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla. Beat in the egg yolks one at a time, scraping down after each addition and allowing each yolk to be absorbed before continuing. Beat in the cream until smooth. Scrape the cheesecake batter on top of the prepared crust and smooth into an even layer. Place the foil-wrapped pan in a larger pan and add 1 inch of hot water to the pan.

1. Bake for 1 hour to 1 hour and 5 minutes; the top will look and feel dry, the edges should just be starting to come away from the side of the pan, and the entire cake will jiggle slightly when you gently shake the pan. Remove the pan from the water, unwrap the foil, and cool completely in the pan set on a rack. Wrap the cake well in plastic wrap—still in the pan to protect it—and freeze at least overnight before serving. The cake may be frozen for up to 1 month.

For ServingHave all the components ready to go; the sauce should be warm. Serve the cake frozen. Place the cheesecake slices on plates, top with sauce and a sprinkling of chopped peanuts, and serve immediately.

from:Unforgettable DessertsMore Than 140 Memorable Dessert Recipes For All Year Round